Author Archives: Luz Teran

INGREDIENTS

• 2 cups AYITI CHERI Basmati rice, washed and drained.
• 1 cup AYITI CHERI Coconut milk.
• 2 tablespoons coconut oil
• 1 cup finely diced onion
• 1 cup green peas
• ½ teaspoon salt
• 1 tablespoon grated ginger

DIRECTIONS

1. Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
2. Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add 1 cup of coconut milk and 2 cups of water. Bring to a simmer, then add 1 cup of green peas, turn heat to low and put on a tightfitting lid.
3. Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and ENJOY!

INGREDIENTS

1 can of AYITI CHERI Sardines or Mackerel in Brine 15oz.

2 tablespoons of AYITI CHERI Lemon Blend

8 oz. cream cheese

2 tablespoons of Olive Oil

1 small handful fresh parsley (minced)

½ bunch chives (minced)

Salt and pepper to taste.

DIRECTIONS:

1. Using a small sharp knife, open the sardines or Mackerels, and remove and discard the backbone.
2. Blend to a paste all ingredients in a food processor.
3. Add salt and pepper to taste.
4. Chill for 2 hours at least and serve. ENJOY!

 

SALAD INGREDIENTS:  

1 Avocado (sliced)

1 Mango (sliced)

½ Red Onion (sliced)

Cilantro (optional)

VINAIGRETTE INGREDIENTS:

1 small sliced of mango

1  tablespoon of Natural AYITI CHERI LEMON BLEND

1 tablespoon of perfect acidity AYITI CHERI WHITE VINEGAR

½ cup of water

Salt

Pepper

VINAIGRETTE DIRECTIONS:

Blend 1 slices of mango, 1 tablespoons of lemon blend, 1 tablespoons of vinegar, 1/2 cup of water, and salt & pepper to taste.    Dress your salad with it and ENJOY!

 

INGREDIENTS:

3 lbs. fish fillets

1 can of AYITI CHERI COCONUT MILK

2 tablespoon of AYITI CHERI LEMON BLEND

3 Tablespoon of olive oil

6 Garlic cloves (chopped)

1 Red bell pepper (chopped)

1 Onion (chopped)

3 tomatoes (chopped)

3 Teaspoons of saffron powder

 

DIRECTIONS:

1. Cut fish in serving pieces and soak them in AYITI CHERI LEMON BLEND.
2. Heat the olive oil over medium-high heat in a large pot.
3. Sear the fish pieces and put them on a separate plate. Do not cook through.
4. Reduce the heat to minimum and Sauté the onion, garlic and pepper until the onion is semi-transparent.
5. Stir in the tomatoes and bring to a boil. Add the AYITI CHERI COCONUT MILK, saffron and salt to taste.
6. Add the fish fillets, cover the pot and simmer until the fish is cooked through, about 10 minutes.
7. Serve with AYITI CHERI JASMINE RICE and ENJOY!

 

INGREDIENTS:

1 AYITI CHERI Can of sardines in hot tomato sauce or tomato sauce 15oz.

2 cups of AYITI CHERI Jasmine Rice

3 cups of water

1/2 red bell pepper (diced)

1/2 carrot (diced)

1/2 cup fresh green peas

¼ cup of scallions (chopped)

2 garlic cloves (minced)

2 tablespoon of Olive oil

5 green olives (optional)

DIRECTION

1. 1.-  Open the can of sardines and separate the sardines from sauce.
2. In a saucepan, sauté the scallions, garlic, peppers, carrots and peas in 1 tablespoon of olive oil over low heat. Cook and stir 2 to 3 minutes.
3. Increase heat to medium and add the sardine sauce. Then add half of the sardines (keep the other half for later).
4. Add 3 cups of water. Bring to a boil and add the rice. Stir constantly to prevent the rice from sticking. When the liquid is completely evaporated, add the remaining sardines, (the green olives optional) and stir.
5. Cover and cook over very low heat for 15 minutes.
6. Add 1 tablespoons of olive oil. Stir, cover again and continue to cook for 4 minutes.

Serve with  sweet plantains or avocado.  Enjoy!

 

 

 

 

INGREDIENTS:

1 Can of AYITI CHERI Coconut Milk 400ml

1 cup of AYITI CHERI Parboiled Basmati Rice

1 cup of onion (finely chopped)

2 garlic cloves (minced)

1 teaspoon of Olive oil

1/2 teaspoon of saffron powder

1 /2 teaspoon of salt

1/4 cup of water (for shrimps)

1  1/2 cup of water (for rice)

1 pound raw peeled  and deveined shrimps (with or without tail)

DIRECTIONS: (Coconut Milk Shrimps)

1. Heat olive oil in a medium size sauté saucepan on medium heat, add the copped onion and garlic and cook until translucent, about 2-3 minutes.
2. Add to the saucepan 1/4 cup of water, saffron powder and salt and cook 2 more minutes.
3. Stir in  Ayiti Cheri Coconut milk and simmer for 5 minutes.
4. Add shrimps to the sauce and spread out evenly in the pan.   Simmer for 5 more minutes, stirring occasionally, until the shrimps have turned from grey to pink and just cooked through.    (Do not overcook the shrimps or they will be rubbery)

DIRECTIONS: (Parboiled Basmati Rice)

1. Rinse measured rice 1 to 2 times to removed extra starch, then drain.
2. In a medium saucepan with a tight-fitting lid, combine 1 cup of Ayiti Cherie Parboiled Basmati Rice , 1 1/2 cups of water and 1/2 teaspoon of salt.
3. Bring the rice to boil, uncovered.
4. When the water has come to a boil, stir once and reduce heat to low.
5. Simmer for 20 minutes (do not lift the lid or stir)
6. Remove from heat and let stand covered for 5 minutes.
7. Fluff  with a fork, serve and ENJOY!

INGREDIENTS:

2 cups of Ayiti Cheri Bitter Orange

8 garlic cloves (minced)

1/4 cup of olive oil

1 teaspoon of dry oregano

1 teaspoon of honey

3 teaspoons of soy sauce

Salt & Black pepper to taste.

DIRECTIONS:

Mix all the ingredients and then pour the marinate evenly over the chicken.

Cover the marinated chicken with plastic and refrigerate for 4 hours.

Oven roast the chicken, serve and ENJOY!

 

 

INGREDIENTS:

1 cup of Ayiti Cheri Jasmine Rice

3/4 cup Ayiti Cheri Coconut Milk

1 cup of water

1 teaspoon of butter

1 pinch ground nutmeg

1/2 shallot (minced)

1 can black beans (rinsed & drained)

DIRECTIONS:

1. Melt the butter in a small saucepan over medium heat.
2. Stir in the shallots and cook until they are softened and turned translucent about 3 minutes.  Add the rice and stir until coated with the butter.
3. Stir in coconut milk, water and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until liquid has been absorbed and the rice is tender, about 18 minutes.
4. Add the black beans and cook a few minutes until hot.
5. Serve and ENJOY!